Basil Mashed Potatoes And Peas

• 16 ounces tiny new potatoes
• 6 ounces whole onion or 5 ounces chopped ready-cut (1 1/2 cups)
• 1 teaspoon olive oil
• 2 large cloves garlic
• Enough sprigs of fresh basil to make 1/4 cup cut basil leaves
• 1 cup frozen peas
• 1/2 cup nonfat plain yogurt
• 1/4 teaspoon salt
• Freshly ground black pepper

1. Scrub new potatoes but do not peel.
2. Cook in water to cover in covered pot.
3. Chop whole onion.
4. Heat a medium-size nonstick pan until it is very hot; reduce heat, add oil and saute onion until it is very soft and has browned.
5. Meanwhile, mince garlic and add to onion.
6. Wash, dry and chop basil.
7. Remove potatoes from cooking water; leave water in pot, and put peas into cooking water for a minute or two to heat through.
8. Place potatoes in food processor with yogurt, onion and garlic, and process.
9. Then, stir in peas, basil, salt and pepper.

potatoes, onion, olive oil, garlic, basil, frozen peas, nonfat plain yogurt, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5021 (may not work)